Pennsylvania Dutch Macaroni Salad Recipes
PENNSYLVANIA DUTCH MACARONI SALAD
A sweet and tangy Pennsylvania Dutch twist on traditional macaroni salad!
Categories Recipes
Number Of Ingredients 10
Steps:
- Cook the macaroni noodles. Rinse with cold water and drain.
- Dice the celery and onion.
- Chop the hard boiled eggs.
- In a large bowl, combine the cooked and cooled macaroni, diced celery and onion, and chopped eggs.
- In a separate bowl mix together the Miracle Whip, mustard, sugar, and vinegar.
- Fold the dressing mixture into the macaroni bowl.
- Sprinkle with celery seed.
- Store in refrigerator until ready to serve.
PENNSYLVANIA DUTCH MACARONI SALAD
A creamy, tangy barbecue classic. Hard boiled eggs and salad dressing turn ordinary macaroni into a silky treat while celery and onions add that perfect crunch. So easy and so good!
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the macaroni in boiling water as directed on the package. Drain well, rinse the pasta in cold water and drain again. Place the cooked pasta in a large bowl. Add the hard-boiled egg, celery, and onion to the pasta and mix well. In another bowl, combine the salad dressing, mustard, vinegar, sugar, and salt. Mix well. Stir the dressing mixture into the pasta so the pasta is coated with the dressing. Cover the bowl and chill the macaroni salad for at least 2 hours before serving. If the pasta is dry after chilling, add additional salad dressing as needed.
Nutrition Facts :
PENNSYLVANIA DUTCH CUCUMBERS
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. , Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. , Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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